UJI KUALITATIF DAN KUANTITATIF KANDUNGAN PEMANIS BUATAN SIKLAMAT PADA SELAI ROTI DI KOTA LHOKSEUMAWE TAHUN 2016

UJI KUALITATIF DAN KUANTITATIF KANDUNGAN PEMANIS BUATAN SIKLAMAT PADA SELAI ROTI DI KOTA LHOKSEUMAWE TAHUN 2016

Selai merupakan Portable Speakers makanan setengah padat yang dibuat dari buah-buahan ataupun produk olahan lain.Proses pembuatannya dapat ditambahkan bahan tambah pangan (BTP) yakni pemanis buatan, seperti siklamat.Siklamat dapat mengganggu kesehatan jika dikonsumsi dengan kadar yang melewati batas maksimumnya.Tujuan dari penelitian ini adalah unt

read more

Thermodynamic description of the chemical leavening in biscuits

In this paper we describe the chemical reactions of leavening agents in baking biscuits on a 122 sound thermodynamic basis.The model is part in a sequel targetted at physical understanding of biscuit baking with the purpose of reformulation of biscuits with respect to sucrose and sodium levels.The chemical leavening gases, CO2 and NH3, originate fr

read more

The increase of an allelopathic and unpalatable plant undermines reindeer pasture quality and current management in the Norwegian tundra

Abstract Ongoing Arctic greening can increase Eye Primer productivity and reindeer pasture quality in the tundra.However, greening may also entail proliferation of unpalatable species, with consequences for pastoral social-ecological systems.Here we show extensive greening across 20 reindeer districts in Norway between 2003 and 2020, which has redu

read more

Performance Improvement of Human Centrifuge Systems through Multi-Objective Configurational Design Optimisation

Human Centrifuge Systems (HCSs) are an effective training tool Dragonball to improve the G-acceleration and Spatial Disorientation (SD) tolerance of aircrew.Though highly capable HCSs are available, their structure and performance are yet to be fully optimised to efficiently recreate the G-vectors produced using Aircraft Combat Manoeuvres (ACMs).To

read more